According to the cookbook where I found this recipe, these are served at the Blue Bayou restaurant in Disneyland. Maybe I don't grab the bread basket fast enough, because I don't remember these.
After making these delicious biscuits at home, I'll be much more aggressive in getting the bread basket first.
Ingredients
2/3 cup mashed sweet potatoes
1/2 tablespoon chopped rosemary
1/3 cup shredded cheddar cheese
2 1/4 cup pancake/baking mix
2/3 cup buttermilk
1 tablespoon plus 1 teaspoon all-purpose flour, divided
1 egg
2 tablespoons milk
black pepper
Preheat oven to 450. Line a 15 x 10 inch baking sheet with parchment paper.
Combine sweet potatoes, rosemary, and cheddar cheese in a medium bowl. Set aside.
Mix pancake/baking mix and buttermilk in a large bowl until just combined. Stir in sweet potato mixture. Dough will be sticky; do not overmix.
Lightly dust large cutting board with 1 tablespoon flour. Turn dough onto floured surface and lightly dust top with 1 teaspoon flour. gently fold dough over on itself 3-4 times. Using floured rolling pin, roll dough to 1-inch thickness. Cut with 2 1/2" cookie or biscuit cutter to make 15 biscuits. Place on baking sheet 1 inch apart.
Whisk egg and milk in small bowl. Brush tops of biscuits with egg wash; sprinkle with pepper. Bake 10-12 minutes or until golden brown. Serve hot.
